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Chicken Vindaloo Curry (Read 245 times)
 
May 25th, 2020 at 6:27pm

Derek   Offline
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I love PATAKS curry pastes.  We get around six different varieties here in Australia.  While they have a few more in the UK.

Vindaloo is the hottest of curries however the heat is within the spices and not necessarily a chilli heat.  A third of a jar gives quite a nice heat however use as much as your own taste can take.

I always reckon if my nose runs while I am eating it then it’s pretty good.

This is a recipe for chicken vindaloo however I have also used diced beef, diced lamb and prawns.  Naturally the beef and lamb require much longer cooking time, up to around two hours or even more and all of them are very good in a camp oven.

With prawns, use raw prawns and add them right at the end so they cook for just a few minutes.

The recipe gives you a very rich tomato based curry.

Ingredients
Olive oil
1 chopped onion
1/3 jar PATAKS vindaloo paste
Heaped teaspoon crushed or grated ginger
Heaped teaspoon crushed garlic
500 grams diced chicken
1/2 tin diced tomatoes
1 sachet tomato paste
Tablespoon sugar

Method
Fry the onion in oil until soft.  Add to it the vindaloo paste, garlic and ginger and stir fry for a couple of minutes.  Add half a cup of water and continue cooking until water has evaporated.

Add the chicken and stir fry until chicken has sealed.  Add the diced tomato, tomato paste and sugar then simmer for around 30 minutes.
 

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Reply #1 - May 25th, 2020 at 7:34pm

TBF   Offline
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Is it a spicy (read hot) vindaloo?
 

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Reply #2 - May 25th, 2020 at 8:24pm

Derek   Offline
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Not exceptionally.  For that quantity of ingredients they say 1/2 a jar but I use 1/3.
 

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Reply #3 - May 26th, 2020 at 6:53am

Cactus   Offline
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Judy has been using that it is very good
 

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